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Sunday, June 4, 2017

Lucky me, my hubby brings home all sorts of interesting ingredients that are left as samples at the co-op grocery store where he works. Coconut flour was one, and it was a puzzle for a long time, until I realized I could make cupcakes with it for many many school kids...

Not only would it be gluten free but vegan as well, and supposedly amazingly delicious. I was intrigued!

Now most people do not have those kinds of dietary restrictions, but a few of the kids that I am a lunch lady for do have those dietary limits, so instead of making separate things for them, I just go with GF and vegan for all (and make sure it's good enough that no one's the wiser!)

These cupcakes did not disappoint! Power Hungrywasn't kidding when she said these were winners!

And to top it all off, there was butter (vegan) cream chocolate frosting, which everyone was fighting over to lick the bowl!Vanilla Cupcakes with Chocolate Buttercream Frosting (from Power Hungry)
(makes 12)

Whisk coconut milk, water, psyllium, sugar, coconut oil and vanilla in a bowl and set aside for at least 5 minutes. In a separate bowl whisk chickpea flour, coconut flour, potato starch, baking powder and salt. Make sure to wait 5 minutes on the psyllium mixture so it has time to do its thing.

Combine the wet and dry ingredients, mixing just enough to fully blend it. Pour into muffin papers to about 1/2 inch below the rim; it will rise! Bake for 25 minutes and check by inserting a toothpick in the center; it should come out clean. Cool completely before frosting. Bring frosting to room temperature (about 30 minutes out of the refrigerator).